Food and Fermentation Industries >

2025 , Vol. 51 >Issue 10: 312 - 320

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040353

Differential analysis of volatile components of pineapple peel extracted by spinning cone column with different temperatures

  • YANG Pengfei ,
  • LIU Yanzhang ,
  • SUN Zhengguang ,
  • WU Wei ,
  • SHANG Zibo ,
  • KONG Lingqi ,
  • SUN Haifeng ,
  • MAO Duobin
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  • 1(College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
    2(Technology Center of Jiangxi Tobacco Industry Co.Ltd., Nanchang 330096, China)
    3(Technology Center of Shenzhen Tobacco Industry Co.Ltd., Shenzhen 518100, China)

Received date: 2024-07-01

  Revised date: 2024-08-15

  Online published: 2025-06-11

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Abstract

To investigate the effect of the temperature of a spinning cone column (SCC) on the extraction of volatile compounds from pineapple peels, gas chromatography-mass spectrometry (GC-MS), chemometrics and relative odor activity value (ROAV) were applied for the quantitative and qualitative analysis of the volatile compounds from pineapple peels.Results revealed that 58, 95, and 85 volatile compounds were extracted by SCC at 60, 80, and 100 ℃, respectively.Principal component analysis (PCA) demonstrated significant differences in the types and relative contents of volatile compounds extracted by SCC at different temperatures.Orthogonal partial least squares-discriminant analysis (OPLS-DA) combined with variable importance in projection (VIP) and ROAV determined 17 key differential aroma components, which were identified as nerolidol, geraniol, propyl heptanolactone, methyl butanoate, ethyl butanoate, isoamyl alcohol, ethyl phenylacetate, phenylethyl alcohol, methyl oct-4-enoate, methyl 2-methylbutanoate, ethyl 2-methylbutyrate, citronellol, methyl hexanoate, 4-terpineol, (+)-limonene, and α-pinene.Pearson correlation analysis indicated that most of these components were positively correlated with fruity aroma and negatively correlated with vanilla-caramel and bean aroma.The results provide references for SCC in the development and application of flavor with pineapple characteristics and offer new ideas for the development of other fruit flavors.

Key words： spinning cone column; pineapple peel; volatile compounds; temperature; differences

Cite this article

YANG Pengfei , LIU Yanzhang , SUN Zhengguang , WU Wei , SHANG Zibo , KONG Lingqi , SUN Haifeng , MAO Duobin . Differential analysis of volatile components of pineapple peel extracted by spinning cone column with different temperatures[J]. Food and Fermentation Industries, 2025 , 51(10) : 312 -320 . DOI: 10.13995/j.cnki.11-1802/ts.040353

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